This recipe is delicious. When our dear friend Tam (from The Branches cafe) made this recipe and we *had* to taste test... wow, just wow. So rich and creamy and very flavoursome.
Duxelle is basically a mushroom paste that is incredibly versatile and delicious. Fry in olive oil for a mushroom hash, mix with ricotta and use to stuff pasta, use on the base of a pizza or simply eat with some crackers and cheese.
We have used Cordy medicinal mushroom in this recipe, but feel free to use *any* of our medicinal mushrooms, they will all work a treat. Vegan, refined sugar- and gluten-free, this recipe is deluxe, you’re going to love it.
Makes 6 small servings
600g field mushrooms
3 tbsp chopped fresh rosemary
olive oil for roasting
1 medium size brown onion
3 cloves garlic
1⁄2 tsp salt
1 tsp SuperFeast Cordyceps
1/4 cup finely chopped chives
1. Preheat oven 180 C (165 C fan-forced).
2. Place mushrooms (stem up) on a baking tray, sprinkle with rosemary, drizzle with olive oil and roast for 10-12 minutes.
3. Pull out of oven, give them a good crack of salt and pepper and let them cool for 10 mins.
4. Place mushrooms in a food processor and process for 2 minutes. Add onion, garlic, salt and Cordyceps and process into a smooth paste.
5. Transfer mushroom mixture to a large saucepan and cook on medium heat, stirring occasionally for 10-15 mins. The idea is to cook the moisture out of the mushroom paste. From here, continue cooking, stirring frequently until most of the moisture is cooked out and you have a lovely thick paste.
6. Add chives and adjust seasoning if needed.
The Branches are our local cafe and a big thanks to Tam for creating this epic recipe